Take some medium-sized apples, and prepare them like those of No. 2590. Set them on a buttered dish; fill the hollow in each with a sa/pzcon of half-sugared cherries, cohered with apricot purée; cover with thin, frangipan cream; sprinkle with crushed biscuits and macaroons and melted butter, and set the gratzn to form in a fierce oven. 2594—POMMES A LA CHEVREUSE On a dish, set a cushion of a preparation for semolina croquettes. All round arrange a close border of quartered apples cooked in vanilla-flavoured syrup; garnish the centre with a salpicon of candied fruit and raisins, cohered with an apricot purée, and cover with a thin coat of semolina. Cover the whole with ordinary meringue, shaped like a dome; sprinkle some chopped pistachios upon the latter; dredge with icing sugar, and set to brown in a mild oven. On taking the dish out of the oven deck the top of the dome with a rosette of elongated angelica lozenges; place a small apple, cooked in pink syrup, in the middle of the rosette, and surround the base of the entremet with a circle of alternated white and pink, quartered apples. 2595—POMMES A LA CONDE Poach some fine, peeled and trimmed apples in vanilla-flavoured syrup. Dish them on a border of rice, decorated with cherries and angelica, as explained under No. 2551. 2506—POMMES GRATINEES Set the quartered apples, poached in vanilla-flavoured syrup, — | upon a base of minced apples prepared as for a Charlotte and kept somewhat stiff. Cover with fairly thin pralin 4 Condé; sprinkle with icing sugar, and place the dish in a mild oven, that the pralin may dry and colour slightly, 25907—_POMMES MERINGUEES Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of rice for croquettes, or of a mince as for a Charlotte. Cover with ordinary. meringue, and smooth the latter, giving — | it the shape of a’dome or a Charlotte; decorate with the same meringue ; sprinkle with icing sugar, and bake and brown ina mild oven. 25908—POMMES A LA MOSCOVITE ; Take some well-shaped apples, uniform in size; trim to within Sd ENTREMETS 753 two-thirds of their height, and withdraw the pulp from their insides in suchwise as to make them resemble a kind of cases. Poach these cases in a thin syrup, keeping the pulp somewhat firm ; drain them well, and set them on a dish. Garnish them, one-third full, with a purée made from the with- drawn pulp, and fill them up with a Kiimmel-flavoured, apple- soufié preparation. Cook in a mild oven for twenty minutes. 2599—POMMES A LA PARISIENNE Proceed exactly as for No. 2584. 2600—POMMES A LA PORTUGAISE Make cases of the apples as under No. 2598, and poach them in the same way, keeping them somewhat firm. Garnish them with stiff frangipan cream, combined with grated orange rind, crushed macaroons, and currants and sultanas (both washed and swelled in a Curacoa-flavoured, lukewarm syrup). Dish these garnished apples on a base of semolina-croquette preparation, and set them in the oven for ten minutes. On taking them out of the oven, coat their surface with melted red-currant jelly, combined with a fine 7u/zenne of well-parboiled orange-zest. 2601—RABOTTE DE POMMES OU DOUILLON NORMAN Prepare the apples like those “a la Bonne-femme,” and enclose each in a layer of fine, short paste. Cover each rabotte with an indented roundel of the same paste; gz/d,; streak, and bake in a hot oven for fifteen minutes. 2602—POMMES IRENE - Select some nice apples ; peel them, and cook them {n syrup, keeping them somewhat firm. When they are cold, carefully with- draw their pulp, that they may form a sort of cases. Rub the pulp through a sieve, sugar it with vanilla sugar, and spread a layer of it on the bottom of each apple. Fill up the apple-cases with vanilla ice, combined with a purée of cooked plums ; the proportions being one-third of the latter to one of the former.

AI-modernized reading of the original text

Take some medium-sized apples, and prepare them like those of No. 2590. Set them on a buttered dish; fill the hollow in each with a salpicon of half-sugared cherries, cohered with apricot purée; cover with thin, frangipan cream; sprinkle with crushed biscuits and macaroons and melted butter, and set the gratzn to form in a fierce oven. 2594—POMMES A LA CHEVREUSE On a dish, set a cushion of a preparation for semolina croquettes. All round arrange a close border of quartered apples cooked in vanilla-flavoured syrup; garnish the centre with a salpicon of candied fruit and raisins, cohered with an apricot purée, and cover with a thin coat of semolina. Cover the whole with ordinary meringue, shaped like a dome; sprinkle some chopped pistachios upon the latter; dredge with icing sugar, and set to brown in a mild oven. On taking the dish out of the oven deck the top of the dome with a rosette of elongated angelica lozenges; place a small apple, cooked in pink syrup, in the middle of the rosette, and surround the base of the entremet with a circle of alternated white and pink, quartered apples. 2595—POMMES A LA CONDE Poach some fine, peeled and trimmed apples in vanilla-flavoured syrup. Dish them on a border of rice, decorated with cherries and angelica, as explained under No. 2551. 2596—POMMES GRATINEES Set the quartered apples, poached in vanilla-flavoured syrup, — | upon a base of minced apples prepared as for a Charlotte and kept somewhat stiff. Cover with fairly thin pralin 4 Condé; sprinkle with icing sugar, and place the dish in a mild oven, that the pralin may dry and colour slightly, 2597—POMMES MERINGUEES Set the quartered apples, poached in vanilla-flavoured syrup, upon a base of rice for croquettes, or of a mince as for a Charlotte. Cover with ordinary. meringue, and smooth the latter, giving — | it the shape of a’dome or a Charlotte; decorate with the same meringue ; sprinkle with icing sugar, and bake and brown ina mild oven. 2598—POMMES A LA MOSCOVITE ; Take some well-shaped apples, uniform in size; trim to within Sd two-thirds of their height, and withdraw the pulp from their insides in suchwise as to make them resemble a kind of cases. Poach these cases in a thin syrup, keeping the pulp somewhat firm ; drain them well, and set them on a dish. Garnish them, one-third full, with a purée made from the withdrawn pulp, and fill them up with a Kiimmel-flavoured, applesoufié preparation. Cook in a mild oven for twenty minutes. 2599—POMMES A LA PARISIENNE Proceed exactly as for No. 2584. 2600—POMMES A LA PORTUGAISE Make cases of the apples as under No. 2598, and poach them in the same way, keeping them somewhat firm. Garnish them with stiff frangipan cream, combined with grated orange rind, crushed macaroons, and currants and sultanas (both washed and swelled in a Curacoa-flavoured, lukewarm syrup). Dish these garnished apples on a base of semolina-croquette preparation, and set them in the oven for ten minutes. On taking them out of the oven, coat their surface with melted red-currant jelly, combined with a fine julienne of well-parboiled orange-zest. 2601—RABOTTE DE POMMES OU DOUILLON NORMAN Prepare the apples like those “a la Bonne-femme,” and enclose each in a layer of fine, short paste. Cover each rabotte with an indented roundel of the same paste; gild; streak, and bake in a hot oven for fifteen minutes. 2602—POMMES IRENE - Select some nice apples ; peel them, and cook them {n syrup, keeping them somewhat firm. When they are cold, carefully withdraw their pulp, that they may form a sort of cases. Rub the pulp through a sieve, sugar it with vanilla sugar, and spread a layer of it on the bottom of each apple. Fill up the apple-cases with vanilla ice, combined with a purée of cooked plums ; the proportions being one-third of the latter to one of the former.

A guide to modern cookery